Too Much Chocolate Recipe

1. Preheat the oven to 425° F. Wrap the outside of an 8-inch springform pan in a double layer of aluminum foil to prevent seepage. Butter the pan and line the bottom with a round of parchment or waxed paper. Butter the paper.
2. Combine the chocolate and butter in a large metal bowl over a pan of hot--not simmering water. (the bottom of the bowl should not touch the water). Let stand, stirring occasionally, until the chocolate is smooth and melted, or you may melt it in a glass bowl in a microwave oven on high (100%), stopping and stirring every 15 seconds; remove the chocolate when there are still a few lumps and stir until completely smooth.
3. Put the eggs in a large mixer bowl set over simmering water and stir constantly until warm to the touch, about three minutes; remove from the heat. With an electric mixer, beat the eggs until they triple in volume and form soft peaks when the beater is lifted, about 5 to 8 minutes. (to ensure maximum volume if using a hand held mixer, continue to beat the eggs over simmering water until they are hot to the touch, about 5 minutes, then remove from the heat and beat until cool.)
4. Fold half the eggs into the melted chocolate until partially incorporated. Add the remaining eggs and fold until they are just blended and no streaks remain.
5. Pour at once into the prepared springform pan and smooth the surface with a spatula. Place in a larger roasting pan and add enough hot water to the pan to reach about 2/3 of the way up the springform.
6. Bake for five minutes. Cover the top of the springform pan loosely with foil and bake for 10 minutes longer. Remove the cake from the oven and let cool on a rack for 45 minutes, then cover and refrigerate until chilled and very firm, about 3 hours.